Pumpkin Pie (Lighter Than Libby'S)

• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 eggs
• 1 (15-ounce) can Libby Pumpkin
• 2/3 cup evaporated milk
• 2/3 cup milk plus another 1 1/2 tablespoons (regular or 2% is best; skim will work)
• 1 unbaked Pillsbury Pie Crust
• from refrigerated section

1. Unfold pie crust, cut away and save outer 1/2 inch.
2. Roll crust between wax paper, fit in pan; hold pan up to the light to be sure there are no holes.
3. Patch holes with saved crust, if necessary; just pat a little strip on hole.
4. Crimp edge.
5. Put saved crust in freezer bag.
6. (After 3 or 4 pies, you will have enough for another pie.)
7. Preheat oven to 425u0b0.
8. Mix sugar and spices in small bowl and set aside.
9. Beat eggs; stir in pumpkin and sugar-spice mixture. Gradually add milk.
10. Pour into shell.
11. Bake at 425u0b0 for 15 minutes; reduce temperature to 350u0b0; bake for 30-40 minutes or until knife inserted near center comes out clean.
12. Cool on wire rack; serve immediately or refrigerate.

sugar, salt, cinnamon, ginger, cloves, eggs, milk, milk, pie crust, section

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89759 (may not work)